Bacon and Egg Pie

Ingredients:

• 2 sheets shortcrust pastry
• 400g diced bacon
• 6 large eggs
• 1/4 teaspoon salt
• black pepper to taste
• 1/2 bunch parsley
• 1 egg yolk, beaten
• 1 tablespoon water
• an extra pinch of salt

Preparation:

1. Preheat oven to 180 C / Gas 4. Line the base of a greased 20cm pie dish with one sheet of pastry, pushing up the sides. Scatter bacon over the base. Break eggs, one at a time into a saucer, and slide each one separately on top of the bacon. Season with salt and pepper.
2. Cover dish with the second sheet of pastry, pinch the edges firmly together and trim away any excess. Prick the centre so that the steam can escape, and brush with egg wash.
3. Transfer to the oven, and bake for 30-35 minutes or until pie is well browned on top.